Sara’s Mom Chicken Rice Wine

Chicken Rice Wine is a dish that my Mom makes very often. My relatives love her recipe and she would cook for them often. It was not my favourite dish, but I’ve learned to appreciate it more now that I help her cook from scratch.

My mother uses her homemade chinese rice wine in this dish and fresh ginger from our garden. She also uses another alcohol (which I didn’t realise before): whisky!

Traditionally, eggs are not used. But my Mom likes to put it in for extra protein.


Chicken Rice Wine is a nutritious stew in Chinese cuisine. It is popularly cooked for new mothers during the ‘confinement period’ – where they are told to rest and eat nutritious food (with a lot do-not-dos as well e.g washing hair)


  • Wok/Pan + Lid + Stove
  • Knife + Chopping board


Sara' Mom Chicken Rice Wine

27th June 2020
: 2 - 4
: Easy


  • 80 g (3/4 cup) Ginger, julienned
  • 500 g (1/2) Chicken, chopped into pieces)
  • 20 g (1 cup) Wood Ear Mushroom, soaked and sliced
  • 1 Boiled egg (optional)
  • 1 cup Water
  • 1 cup Rice Wine
  • Salt to taste (~1 tsp)
  • 1 tbsp Whisky
  • Step 1 FRY GINGER IN SESAME OIL: Fry julienned ginger in 2 – 3 tbsp of sesame oil
  • Step 2 COOK CHICKEN: Add chicken and cook until golden brown.
  • Step 3 ADD MUSHROOM: Add Wood Ear Mushroom and fry for a while.
  • Step 4 BRAISE: Add water and egg. Cover the wok with a lid and braise until chicken soften.
  • Step 5 SEASON: Season with salt.
  • Step 6 POUR IN WINE: Add both the rice wine and bring it to a boil. Pour in whisky and turn off the fire.


Soak mushroom. Slice ginger and mushroom. Chop chicken into small pieces. Fry 3/4 cup of julienned ginger in 2 – 3 tbsp of sesame oil. Add 500 g of chopped chicken – cook until golden brown. Add 20 g of soaked and sliced Wood Ear Mushroom and fry for a while until fragrant. Add 1 cup water + 1 egg –  cover the wok with a lid and braise until chicken soften. Season with 1 tsp salt. Pour 1 cup rice wine.  Bring it to a boil. Pour in 1 tbsp whisky and turn off the fire.


  1. Rice Wine You can also use the regular yellow rice wine, or even Shaoxing Rice Wine
  2. Soak it for better flavour My Mom likes to make it a few hours before eating. Soaking the chicken, eggs, and fungus in the rice wine makes is so much more delicious!
Our Chinese Rice Wine recipe is not salty. It’s rich with flavour from the wine, fragrance from the sesame oil, and savoury taste from the chicken. So delicious!

2 thoughts on “Sara’s Mom Chicken Rice Wine”

  1. Hello Sara
    Can you ask your mom to teach us to make good rice wine. I brought from the shop is not taste good. Thank You

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